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Silky Chocolate Espresso Panna Cotta

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A rich and silky chocolate espresso panna cotta that balances bold flavors with a smooth texture, perfect for an indulgent yet easy homemade dessert.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ⅓ cup (65 g) granulated sugar
  • ¼ cup (25 g) unsweetened cocoa powder
  • 1 shot (1 oz / 30 ml) espresso, freshly brewed or strong cold brew concentrate
  • 2 ½ teaspoons (about 7 g) gelatin powder
  • 3 tablespoons (45 ml) cold water
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: dark chocolate shavings or curls for garnish
  • Optional: whipped cream for serving
  • Optional: 1 tablespoon flavored liqueur like Kahlúa or Frangelico

Instructions

  1. Bloom the gelatin: Sprinkle 2 ½ teaspoons of gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes until it swells and becomes spongy.
  2. Heat the cream mixture: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, ¼ cup unsweetened cocoa powder, and a pinch of salt. Whisk gently over medium-low heat until the sugar is dissolved and the mixture is hot but not boiling, about 5 minutes.
  3. Add espresso and vanilla: Remove the saucepan from heat. Stir in 1 shot freshly brewed espresso and 1 teaspoon vanilla extract.
  4. Incorporate gelatin: Add the bloomed gelatin to the warm mixture, whisking until completely dissolved.
  5. Strain the mixture (optional): Pour the mixture through a fine mesh sieve into a clean bowl or jug for an ultra-smooth texture.
  6. Pour into molds: Divide the mixture evenly into 4 to 6 ramekins or serving glasses. Let them cool to room temperature for about 30 minutes, covering loosely with plastic wrap.
  7. Chill: Transfer the ramekins to the refrigerator and chill for at least 4 hours or until set.
  8. Serve: To unmold, run a thin knife around the edges and dip the ramekins briefly in warm water. Invert onto plates or serve straight in the glasses. Garnish with dark chocolate shavings or whipped cream if desired.

Notes

Bloom gelatin properly to avoid lumps. Heat cream mixture gently to prevent scorching. Straining is optional but recommended for a silky texture. Chill for at least 4 hours for best set. Adjust espresso strength to taste. For dairy-free version, substitute coconut cream and almond milk and use agar-agar instead of gelatin.

Nutrition

Keywords: panna cotta, chocolate dessert, espresso panna cotta, easy dessert, homemade panna cotta, silky dessert, chocolate espresso dessert

Find it online: https://blingbite.com/silky-chocolate-espresso-panna-cotta-recipe-easy-homemade-dessert/